Glazed Carrots and Parsnips
This dish can be served with any roasted meat or poultry.
Servings: 8

• 1 pound carrots, peeled and cut diagonally into 1/4 inch pieces
• 1 pound parsnips, peeled and cut diagonally into 1/4 inch pieces
• Butter flavored cooking oil spray
• 1 teaspoon honey
• 1 small onion, sliced thinly
• Salt and pepper, to taste

Stean the carrots and parsnips until they are just tender, and transfer them to a bowl.

In a nonstick skillet liberally coated with butter flavored cooking oil spray, saute onions till tender; add honey. If carrots and parsnips arn`t sweet you can add more honey.

Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.

Per Serving: 66 Calories; trace Fat (3.3% calories from fat); trace Saturated Fat; 1g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Other Carbohydrates.

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